Chickpea “Chicken” Salad

Healthy vegan chickpea “chicken” salad recipe, packed with protein and perfect for quick lunches or light meals. This gluten-free chickpea salad combines mashed chickpeas, crunchy celery, tangy pickles, and fresh herbs for a flavorful and nutritious dish. Ideal for sandwiches, lettuce wraps, gluten-free toast, or as a side with soups and green salads. Vegetarian, plant-based, and easily customizable with vegan mayo or Greek yogurt.

Ingredients

• 15 oz can reduced-sodium chickpeas, drained and rinsed
• 1 rib celery, finely minced
• 1/4 cup pickles, finely minced
• 1/4 cup shallot or onion, finely minced
• 2–4 tablespoons regular or vegan mayonnaise, depending on desired creaminess
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, minced or 1/2 teaspoon dried dill
• Salt and pepper, to taste

For serving:
Lettuce wraps or cups, mixed greens, gluten-free pita, gluten-free toast, or gluten-free crackers

Directions

1. Place the chickpeas in a large mixing bowl. Using a potato masher or the back of a fork, mash about 3/4 of them, leaving some whole for texture.
2. Add the celery, pickles, shallot or onion, mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Stir until well combined.
3. Taste and adjust: add more mayonnaise for extra creaminess or more lemon juice for brightness.
4. Serve in lettuce cups, on gluten-free toast, pita, or alongside mixed greens.

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Tips

• Drain chickpeas thoroughly to avoid a watery salad.
• For an even creamier texture, pulse a small portion of the chickpeas in a food processor before mixing.
• If using dried dill, let the salad sit for 10 minutes to allow flavors to develop.
• This salad tastes even better after a few hours in the refrigerator.

Variations and Substitutions

• Mayonnaise: Swap with Greek yogurt or a vegan alternative for a lighter version.
• Pickles: Use capers or sweet pickles depending on your taste.
• Herbs: Try chives, parsley, or basil instead of dill.
• Spices: Add smoked paprika, curry powder, or garlic powder for extra flavor.
• Chickpeas: Replace with white beans for a softer texture.

FAQs

Can I make this salad ahead of time?
Yes, it keeps 3–4 days in the refrigerator in an airtight container.

Can I make it without mayonnaise?
Yes, Greek yogurt or a homemade vegan mayo works well.

Do I have to mash the chickpeas?
Yes, mashing gives the salad a texture similar to traditional chicken salad while keeping some chunks for crunch.

Serving Suggestions

• Serve in lettuce wraps for a low-carb option.
• Spoon onto gluten-free toast or pita for a satisfying meal.
• Pair with a green salad or soup for a complete lunch.
• Use as a sandwich filling with avocado and tomato.

Why You’ll Love This Recipe

• A simple, protein-rich plant-based alternative to chicken salad.
• Quick and easy to prepare for lunches or fast meals.
• Fully customizable—creamy, tangy, crunchy, or spiced.
• Suitable for vegetarian, gluten-free, and vegan diets.